*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
OMGOSH! Absolutely YUMMY Goodness! To help lighten the caloric load, I used the less fat Philly Cream Cheese, and seeing as I was L-A-Z-Y and not wanting to crush oreas (why waste a perfectly good cookie?) I bought already crushed oreo crumbs. I cut the recipe in half as I didn't need a 13x9 cheesecake to eat! :) For those wanting to know the equivalent of already crushed crumbs, I used 1 3/4 Cups for an 8x8 glass pan and used 1/4 cup melted butter. I also used parchment paper versus foil (my preference). Tip-pour the melted butter in first and let it cover the entire bottom, then put the crumbs in and press down all over to make an even surface. This is about one of the easiest cheesecake recipes around! and soooooo chocolately GOOD! ;) Thanks Philly!
This is YUMMY! However, I messed up and didn't melt the chocolate chips and just added them so it was more a chocolate chip cheesecake, but oddly enough, it was GREAT! I then melted an 8 oz. bag of milk chocolate chips and spread it all over the top. Once it was refrigerated, it hardened and was a great top crust. One other variation was that I used the entire bag of Oreos and not just 24. For both the semi-sweet and milk chocolate chips I used Ghiradelli brand.
This is an easy but amazing cheesecake that will satisfy even the most extreme chocolate craving. I made it for a graduation party today and it was a crowd pleaser. I did make two changes from the posted recipe: I put it in a 10-inch springform pan instead of the 9x13 pan, and I topped it with a drizzle of melted milk chocolate chips instead of using blueberries (because there just wasn't enough chocolate in it already--lol). The springform worked great but I did have to increase the cooking time to about 1 hour. I also used the water bath method (see cheesecake tips and videos on this website) and allowed the cheesecake to cool in the oven (oven off/door cracked open) for 3 hours before refrigerating it. It turned out perfect, with no cracking at all. For the improvised topping I used a half a bag of milk chocolate chips, melted and slightly cooled, then drizzled it over the top of the refrigerated cheesecake. This would also be pretty with white chocolate. I will definitely make this again! This is only the second cheesecake I've ever made and it was unbelievably easy to make. If you're hesitant to try it, there's a Kraft Kitchen's video of it on YouTube. Happy baking!
I really enjoyed this recipe. I made is for Easter dinner and everyone raved about it! While I followed the recipe almost completely, I did use reduced fat cream cheese (all that the store had, but a healthy change, too!) and I heated raspberry preserves in a saucepan and spread over the top just before serving. Yummy!